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Today I’m conquering some frequently unanswered frequently asked questions.* In short, no, my cookbook isn’t done yet. “But Deb,” I’m sure you’re thinking, “How can it not be done yet? Bloggers always finish their books in 6 to 9 months! And didn’t you start it over a year ago?” At first I thought it was because I had grossly, dramatically and almost hilariously (but in that ha-ha-ow kind of way) underestimated the number of hours I’d need to work a week to get it done. Then I blamed the toddler, depriving his elders of much needed sleep, leaving me bleary eyed and ineffective when I was supposed to be drafting my masterpiece. But neither of them are as true of this: It’s the breakfast section. I can’t put it to rest.

It started small and tidy, about 8 recipes. But I kept adding to it. I kept tweaking what was just fine to begin with. It became an obsession. I starting thinking about muffins while pushing swings at the playground, getting wound up about fritattas while lumbering back from yoga and jotting down notes about French toast while in places that were neither French nor toasty. Ostensibly, I handed the breakfast batch into my editor January but Monday still found me still pulling pancakes out of the oven that I couldn’t bear not to include in the lineup. It had to stop. “No more!” I told myself in the same tone I use to keep the toddler from his curious habit of removing things from his dresser and putting them in mine. (“A burp cloth where my pants should be? You shouldn’t have!”) But it didn’t work (never does, really) as even yesterday I found myself making a list of breakfast recipes I’d add to the section if I hadn’t cut myself off.

This is one of them. Last week, on a whim, I decided to make some coffee cake muffins for you. And while none of went uneaten (they included butter and brown sugar, after all) I was just not feeling them. They were too sweet and buttery, a predicament that can only exist during the breakfast meal. They needed seasonal fruit and whole grain flour and real crumbs, not just sweet sandiness. And so I fiddled and landed up something that’s been a delicious pause in a grim, rainy and otherwise bleak week — hearty but not heavy, studded with rhubarb and but not devoid of butter or sugar — it is not, after all, the muffin embodiment of an apology for an extra slice of pizza the night before.

And if you see an uptick in breakfast recipes around here in the next few months, I hope you’ll take it as a good sign, one that I’ve finally moved on from breakfast and into more urgent matters: slaws, layer cakes, seasonal pizzas, very cute meatballs and bourbon, i.e. the other Smitten Kitchen Food Groups.

* The other FUFAQ is “Where should I eat when I come to New York City?” and I’m attempting to address that in a new page that will list some things I’ve found especially tasty around here lately. And to answer your next question: yes, the croissants are that good.

I attempted to strike a balance in this muffin between the cakey confection we sometimes crave with coffee and my insistence that breakfast not be too sweet or rich or guilt-inducing. The result is hefty but not dense, a barely sweet muffin base studded with tart rhubarb and a scattering of brown sugar crumbs, lidded with more brown sugar with a sweet and crunchy on top and… well, gone. They’re all gone. It’s only been one day. We miss them terribly.

Cooking note: I had intended to replace the majority of the flour with white whole wheat flour. I realized when I was editing photos and saw the flour bag in the background of an image that I’d used whole wheat pastry flour instead! So, either will work. If you’re using standard whole wheat flour, for maximum tenderness I might go halvsies with the flour instead — 3/4 cup white, 3/4 cup whole wheat.

Make streusel: In a small dish, stir together flours, sugars, spices and salt. Stir in butter until crumbly. Set aside.

Make muffins: Whisk egg in the bottom of a large bowl with both sugars. Whisk in butter, then sour cream. In a separate bowl, mix together flours, baking powder, baking soda and salt and stir them into the sour cream mixture, mixing until just combined and still a bit lumpy. Fold in rhubarb and 1/3 (feel free to eyeball this) of the streusel mixture.

Divide batter among prepared muffin cups. Sprinkle each muffin with remaining streusel, then use a spoon to gently press the crumbs into the batter so that they adhere. Bake for 15 to 20 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Rest muffins in pan on cooling rack for two minutes, then remove muffins from tin to cool them completely.

Thank goodness! I love rhubarb and am in need of more ways to use it. I saw some in the grocery store the other day, scooped it up, tried to make a cobbler for a potluck without a recipe, and ended up with something so gross I had to just take a partially-used bottle of vodka to the party instead :( Lesson learned. Recipes are good, and this one looks great!

Breakfast is my favorite meal, so I know I’ll LOVE your cookbook. And rhubarb is my favorite vegetable, despite its fruit cross-dressing tendencies. And finally, thank you for not giving us calorie or fat content.

I’m still a little bit nervous about cooking with rhubarb (is it a fruit? vegetable? how bitter IS it?), but maybe this recipe will be the extra push that I need to experiment. MY summer CSA starts in a few weeks and rhubarb is always in our first couple of shipments!

I love your Rhubarb Recipes for the fact that you always keep the Rhubarb flavor intact and don’t kill it with sugar. I loved the Big Crumb Coffee Cake and can’t wait to try these muffins. My Rhubarb should be up in a couple of weeks.

I hate to be a doubter but I’m incredulous that the rhubarb doesn’t need to be marinated in simple syrup or something first. And your “crumbling crisp convictions” is such a compelling recipe I am almost paralyzed as to which to make. Answer might be: more rhubarb, make both! Thanks–

I am on a rhubarb bender right now. Well, mostly I have to be, because I can’t resist how gorgeous and rosy it looks at the market, and then I have to use it up. This will definitely be on deck for the bunch I have in my fridge right now—thanks!

I love streusel! But have never tried anything with rhubarb…maybe this is my moment? And, like everyone else, of course looking forward to the cookbook! The breakfast section would probably be awesome even if you did it in your sleep.

Thank you so, so much! I have rhubarb growing in my backyard right now, and I was eyeing it just a couple days ago trying to decide what to do with it. Last year I made your big crumb coffee cake, but with just two of us in the house (and a weirdo husband who isn’t big on dessert) a lot of it went to waste. Muffins I can take care of without a problem! :)

and this “They were too sweet and buttery, a predicament that can only exist during the breakfast meal.”
–I have to laugh b/c I dont think anything is every too sweet or rich for me, breakfast included. I think I have a sweeter tooth than most :)

Good luck finishing the book! We’re ready to read, when you’re ready, of course! As the mother of a 4 year old and I also work full time, I can appreciate how kids can throw a monkey wrench into plans and time mgmt!

I just joined a CSA, and I’ll be getting rhubarb on the regular for a little bit. I’ve never worked with rhubarb in my life, so I’m bookmarking this, as coffee-cake-ish muffins have got to be one of the more appealing ways to use the stuff.

I tried to click through to ooh and ah over croissants (not that I will be in New York any time soon) and noticed that the link to Patisserie Claude on the places to eat page goes to Porsena. There wasn’t a comment box on that page, so I’m posting here.

I’ve been trying to work rhubarb into dishes other than a strawberry-rhubarb pie so I’m glad to see another entrant to add to the must-try list. Also delicious, tho distinctly less breakfast-y…Rhubarb Sorbet. This stalk stands alone and needs no strawberry to intensify its heavenly flavor.

On a separate but related note, I could eat that crumbly Streusel topping by the spoonful. I’m a grown-up, I should be allowed such indulgences…

It sort of sounds like you started your second book already. The exclusive breakfast edition? So maybe while some bloggers whip out a book in a few months, you’re actually ahead because, really, you’re almost done writing a second. Feel better?

Any concern about using rhubarb from last year’s deep freeze that’s left over from last year’s CSA? I found it the other day when rummaging for the last container of chili. . .Would the frozen, thawed rhubarb change the texture too much?

I love all your recipes, but I can’t resist nudging you just a tiny bit. I hope you don’t mind! The last sentence in your recipe says: “Leave oven in pan for a couple minutes before removing muffins and cooling them the rest of the way on a rack.” Unfortunately, my oven is too big to leave in the pan! ;-)

JugglingMom — Unfortunately, yes. I froze some last year and when defrosted, all of its water puddled out and it was mush. The cell walls get broken down (pierced, technically) in the freezer. Frozen rhubarb is fine for a compote and may not bother you in the muffins, but I’d stir it in frozen. Last year, I think I mixed it into some of Jacob’s applesauce. Because he had no teef. And was so little. SOB!

I loooooooooooove muffins in the morning for breakfast! My ONLY problem is that I find it hard to only eat 1 – get filled up by 1 – leave the other 11 for others in the house and wonder how many calories could be in 1 muffin. I know I could eat 1 muffin and have a cup of yogurt on the side!!!!!!!!!!!!!!

Rhubarb seems to be the only thing that’s ripe, ready and locally grown here in Boston right now. (It’s been a very sad May.) I’ve got some ruby stalks hanging out in my fridge, and have been compiling recipes all week trying to figure out what to do with them. I have a Martha Stewart rhubarb upside down cake recipe printed in my purse, a can of oatmeal on my counter for a crisp, and now a rhubarb streusel muffin recipe. When life gives you rhubarb, make dessert! Also, your little one is absolutely scrumptious. I love how you sneak pictures of him into your posts. Such a cutie pie!

rhubarb grew wild in my grandmother’s backyard growing up & because of that will always remind me of her. these look fabulous.
that little boy of yours is getting cuter & cuter by the day! coming from someone who always, always thought I must have a daughter, but ended up with 2 sons…little boys melt my heart :)

Ok, I have a confession – I have never eaten or much less, made anything with rhubarb. I think I have some catching up to do this weekend. These muffins sound like an awesome weekend breakfast. Thanks for sharing!

I for one am all in favor of lots of breakfast recipes! I put eggs (usually poached, but sometimes fried) on top of everything (seriously, what can’t they make better) a tendency I’m pretty sure I picked up from you. Rhubard is so expensive and hard to find where I live, that I might have to hold out on making these for another month or so and use just ripe peaches instead.

This may just convince me to try (~gasp~ yes, try rhubarb) On the book note, victims of my SK-related-gushing will attest: I in fact, CAN stay super excited about one cookbook for a long, long, time. It will be well worth the wait.

Oh YUM. These are right up my alley. Last week I made a strawberry-rhubarb struesel coffee cake (also with whole wheat pastry flour!) and I’ve been dreaming of muffins ever since. I will definitely be trying these!

Breakfast being one of MY favorite meals (sweet, fruity, savory, salty, and pork-y at the same time…what’s not to like?), I think you should write a breakfast/brunch only cookbook as a follow-up to the current one. And then maybe a dessert-only book. And THEN a vegetable-only book. Heck, you could keep this stuff coming for years and I’d buy each and every one. As would, I assume, most of your blog readers. We’re fans, Deb, big fans.

I never have sour cream, and when I buy it for a recipe, some will always go to waste. Is it okay, when baking, to sub plain yogurt? I do it in every other use for sour cream, but I always wonder about baking….

Looks delicious. I have to make a birthday breakfast for a special person on Sunday and think these will be on the table. Your rhubarb cobbler is the best ever so I trust you implicitly on all matters rhubarb.

So funny, I just pulled muffins out of my oven, log onto my computer and it looks like you just pulled muffins from yours as well. These look great and love the use of rhubarb. Its amazing how many people have never had rhubarb…Happy eating and good luck with the cookbook!

Ooooh, someday I may try this. I just cooked rhubarb this weekend for the first time – I’ve been on a low carb diet for 7 months and have been anxiously awaiting rhubarb’s arrival for the season because it is considered an allowable vegetable. I made rhubarb sauce with cinnamon & splenda – OMG. Sooooo good. When I can start having fruit again, I’ll throw some apple in! Come to think of it, adding apple into THIS recipe would be yummy too…

Congratulations Deb on your Saveur Best Cooking Blog Award for 2011. You are the standard to which we all aspire. Thank you for your superb writing, photography, inspired recipes, and above all your authentic whimsy. You must be smitten once again.

I was already sad that our rhubarb is inexplicably stunted and prone to flowering before producing any thick stalks for rhubarb pudding. Now, after reading this recipe, I am more sad and also determined to get up to the dude near the church who sells beautiful rhubarb from a table on the road. These look YUM. I really love rhubarb. It’s a spring tonic, you know.

I’m still sulking about the attempted strawberry-rhubarb pie that I made two years ago that I just can’t seem to get over. Both the berries and the rhubarb gave off all their liquid and turned to limp, soggy, little goo-balls in a bath of barely coagulated red juice. I felt like such a chump and I hold them both responsible for this cooking-with-them grudge that I hang on to. I’ll try it with some Montmorency cherries that I have in the freezer from last years local find, and if that works, I will give ‘barb another chance. Maybe.

I love your “My New York” section! As a New Yorker myself, I feel like I’m always telling people where to eat in exactly the same manner that you’ve laid out the page–not by a restaurant/market in general, but the specific ingredient or dish that I love about the place. The $1 carnitas taco from “that taco truck” in Bushwick outside the Myrtle Wycoff L train, the goat cheese bread pudding at Hundred Acres, the chorizo sausages at the Meat Hook….

I just stopped by to congratulate you on being named Saveur’s “Best Cooking Blog” of 2011! I love every recipe of yours that I’ve ever tried and can’t get enough pictures of the wee one … Congratulations on a well-deserved award!

Now I know what I’m doing with the rhubarb I got at the market this morning! Looks similar to my grandma’s rhubarb coffee cake recipe, but with some whole grains too, perfect. Good thing it’s still evening on the west coast so I have time to make these! Love all your recipes, by the way.

I have never been a big fan of rhubarb, given the VERY tart rhubarb pies I have tasted over the years (people seem to always have too many in their garden and feel compelled to make a pie). Your muffins look wonderful and the recipe sounds good. I hope it is not too tart…

I tried rhubarb for the first time last week, bedazzled by the beautiful pink stalks at the grocery store. I paired them with strawberries to make little tartlets, and I thought the tart rhubarb was a perfect pairing for sweet dessert-y type things. Now I can’t wait to try it with sweet breakfast-y type things — these look amazing!

Also, SO excited for the Smitten Kitchen cookbook. Can’t wait to see all the great recipes you come up with.

The muffins look great. I have never cooked with rhubarb; maybe now is the time to start. And thanks for the recommendation page. I had seriously just thought about emailing you on the off chance you’d respond with some suggestions for for our upcoming road trip to NYC.

I definitely drooled a little on reading about the croissants…

Maybe you could add a section for places to go that are amenable to taking a toddler? Just an idea.

Sounds like you are stock-piling for book TWO breakfast section! :) Relax and enjoy the process. My boss is an author and when the book comes out, then the REAL work! Book tours, signings, speaking….oh my! *TexasHugs*

I think about my blog posts over and over again – what to present, how to present it, is there a story to go with it, photos, recipe accuracy…

Your obsession over the breakfast section is only normal – I hope you obsess twice as much over the dessert section – there IS a dessert section right? Do I really have to wait till next year for your book? Damn it!

I baked a rhubarb cake today and while preparing the dough I also thought about how good the rhubarb would taste in some streusel muffins. Did you read my mind?? Great, now I have a recipe, thanks, Deb!
Kirsten

wellp, whenever you get your book out there, one thing for sure is that it will be a delight to read, you smitten are witty and hilarious. a pleasure to read! oh right your food is pretty droolerrific too

Yum. I made vanilla rhubarb coffee cake on the weekend and it is sadly all gone now. These look like they would fill in the gap nicely. And it’s good to be hung up on breakfast – you can serve it all day….

I have been searching and searching for a new way to use rhubarb (and for a place to actually get some… but thats a different problem..) for a while now.. Search over! I can’t wait to try this out, I’ve never had rhubarb in a dish that wasn’t juicy, and I’m most intruiged.

I think I am now reading your blog more for photos of Jacob than for recipes. Could I have a problem? (Just kidding – but he is so adorable! You are so blessed! About to have our first grandchild – a boy – so maybe my fixation will transfer back to your food?)

When cleaning out my mother in law’s kitchen after she passed away, I came across sooo many rhubarb recipes…. had almost forgotten them, till seeing this! Problem is, I live in the south, and rhubarb does not rule here. In fact, I’ve seen NONE in my stores/markets. Renewed vigor to find some now and try this recipe, it looks delic….. pictures are worth a thousand words! Thanks, this looks wonderful!

Can’t wait to try these with semi-refined spelt flour (best of both worlds to my mind) and buttermilk. Rhubarb grows like nobody’s business here in Scotland so my garden’s supply is certainly plentiful. Rhubarb gives a welcome balancing note in sweet breakfast things – love, love homemade rhubarb compote with yogurt or porridge. Photos gorgeous and enticing as always. Good luck with breakfast section! I too am waiting on a cookbook (cancer related) to be published, but it’s the pursestrings of the powers that be holding things up.

Since my rhubarb is nearly ready to harvest, I want to thank you for this close-to-guilt-free recipe. Also I have to ditto Megan’s cook book suggestion. Seriously: why not choose the eight or so breakfast recipes that complement the rest of this book’s fare, and save the others for a breakfast book? This way the follow-up to your first best seller will be easier to crank out!

My rhubarb is spazzing out in my side garden, about 2 weeks late due to constant chill and rain. The moment they are ready to be harvested, they’re being made into muffins. These muffins. Merci beaucoup for such a great recipe!

YES! If there is anything I like more than streusel, its rhubarb. And rhubarb + streusel + MUFFIN…well, I know how I’m going to spend this rainy day. I must throw my “Deb, you are a rockstar and I can’t wait for your cookbook” into the ring. Seriously, whenever I need a new recipe, yours are the first archives I search (thanks, by the way, for having your recipes sorted in multiple ways AND still having a search bar. Awesome).

Do you realize how much your writing and recipes mean to us??? I think I can safely speak for everyone who reads your blog that we appreciate all that you do…your wonderful sense of humor and your delicious recipes! You make us laugh at the normal-crazy-hectic-frustrating-parts-of-life that you put into perspective so well. Thanks…you are awesome!! Looking forward to your book!!

Made these last night–pretty quick turnaround if I do say so. Makes me either a groupie or a willing slave. Or a girl whose parents brought her a ‘bouquet’ of rhubarb for her MLS graduation. They’re very light–great texture and subtle taste. Heard on the radio the other morning that whole wheat flours weren’t much good because despite the bran/germ/etc… they were in pieces too small to much affect the glycemic absorption. I say to hell with that, my local whole wheat pastry flour has to be better than Gold Medal, even if it’s just for taste. Nicest streusel I’ve yet made, by the way.

these look amazing. i love all the rhubard that is around right now, but always seem to default to the rasberry/strawberry combo in some sort of tart or galette. thank you for posting! and i cannot WAIT for your cookbook!

Of course you won..Who else? the recipes are amazing, the photography is beautiful. You include the personal without self indulgence..and you keep on going without whining and with humor that isn’t too “Yuk Yuk”. Congratulations.
Will be making these muffins this weekend with some Wickham’s Rhubarb..(Sorry). I tried growing rhubarb, but it was devoured by ravenous deer who apparently had not been warned by their mothers that the leaves were poisonous!

Deb, have you been to Ceci-Cela on Spring St in SoHo/NoLita? I went there all the time because it’s a few blocks away from the FCI. I think theirs is the best commercially available croissant or pain au chocolat (the best commercially unavailable croissant/pain au chocolat comes from the bread kitchen at the FCI). I will have to try Patisserie Claude before I leave New York!

Hi Deb,
Yes! A breakfast cookbook–there don’t seem to be many of them out there, and even though my husband could eat oatmeal with raisins every. single. day, I like to try new things. And of course, there’s always the breakfast for dinner night! Looking forward to your first and second cookbooks!

i made these last night with the 3/4 cup whole wheat flour, 3/4 cup white, and they were great. my dad’s only comment was that there wasn’t enough rhubarb – he grew up eating stewed rhubarb on biscuits/toast/everything, so he can’t get enough!

You’re a good source of restaurant advice! One just has to be paying attention. Last year, we were in New York for our anniversary, and we had supper with two of our very best friends at Tia Pol. I looked it up because you mentioned it your potato tortilla recipe, I think.
It was an unbelievable meal, and really reasonable, even with plenty of wine. The razor clams and patatas bravas…sorry, what was I talking about?? Anyway, I’ve been meaning to thank you!!

I made these gluten free last night. A-h-mazing. Thanks for tinkering with the recipe; you’re right it’s the perfect balance for breakfast.

@Kym, not that you’ll see this, but I’d sub milk and a splash of lemon juice for baking recipes that call for sour cream. Sour cream has the same bacteria and acidity level as buttermilk; it’s not like yogurt.

You truly are a master of breakfasts. I’ve made the coffee cake with the sour cream and cinnamon and chocolate chips more times than I can remember. I was actually just thinking I should bring it in to work tomorrow, but was conflicted because it’s not very spring-like. These muffins sound perfect!

Great minds think alike, Rhubarb was my ingredient of choice yesterday as well, and I was looking for a breakfast bread, thank you Deb! Meanwhile I am always looking for new Rhubarb recipes, to A Teenage Gourmet…Rhubarb Chicken, now I am intrigued, tell me more! Thanks again,Yolande

whoa, these look amazing. And I just want to say that if you’re having trouble whittling down the breakfast section, the slaw section doesn’t stand a chance! Your penchant for slaws is well documented here, Deb.

I am almost embarassed to say that I think we got…uh…everything. Yes to crispy chickpeas. I think they alone would be completely worth getting a sitter!
And the squid and ink. Oh man. You should definitely consider getting a sitter, since thinking about that meal makes me consider plane tickets. ; )

Streusel? Did someone say streusel? Oh hello rhubarb streusel muffins! Like you Deb, I’m a huge fan of streusel-topped anything (well, I’m not actually huge yet, but I might be if this love affair continues). Thanks for the lovely recipe!

Oh Deb,
Not that I don’t love the idea of more pizzas and bourbon (and not necessarily in that order) but PLEASE list places to eat in NY as soon as immediately possible as you can. Next week! I’ll be there next week, be still my heart, and when I realized it’s been three + yrs since my last trip and I’m so out of the loop….well….God forbid we go hungry because you’re too busy hanging out w/ a handsome lad in your kitchen w/ the booze to give up the scoop!
Thank you, Thank you, Thank you!

I will eat, whatever you feed us! Bring on the breakfast recipes! I am just happy that you are progressing. I think everyone is patiently awaiting your book.

I do have a question, though, because where I live, rhubarb cannot be found but apricots just started to be in season. Do you think they are tart enough to replace the fruit? Do you have any other suggestions to make these muffins further down the year?

I just made these and I didn’t have any rhubarb but what I did have was rhubarb compote. I layered the compote between two layers of muffin batter and all I can say is YUMMMMMMMMMMM. Once again a home run thank you Deb for this great recipe.

Must get some rhubarb to make these muffins. Also, I must second those comments suggesting a breakfast cookbook (you know, when you have time after finishing the first one — which I am very much looking forward to buying! So hang in there!). I LOVE breakfast fare.

A farmer down the road has piles of rhubarb for sale, I saw today, so I might be making these for my daughter, who’s coming home for a visit this weekend!
And heartfelt congratulations on the Saveur “honneur” – well-deserved indeed.

I will try these. Brit and I made both versions of your rhubarb pie last year….to die for. I love rhubarb….is sometimes hard to find. My grandmother used to have a huge patch in her garden …..we used to peel it and eat it raw dipped in sugar when I was little…… …I will have to plant some of my own. Thanks for the inspiration.

Dear Deb, I’m sorry to hear you’ve been obsessing about breakfast, but really, I’m not… I’m just happy *I* get a muffin recipe out of it, and with rhubarb to boot. (Lots of rhubarb in the garden, one of the only things brave enough to start growing before the threat of frost is completely gone.)

You know, I can’t wrap my usually open mind around rhubarb. It looks like celery which is nothing more (in my book) than meant for soups. Red Celery. Since I don’t like celery to begin with the whole concept of it being red and then mixed into the most amazing things such as muffins and strawberries and pies (egads!!) makes my head spin and tummy not happy. No, I’ve never tried this veggie (?) and will probably never catch on, if you happened to give me a wee little bite of this here muffin, I might test it out. But unfortunately will probably never let it touch my kitchen. Beautiful presentation though. I’m sure this is an amazing recipe since well, all your recipes are amazing.

WOW! Your NY food suggestions just brought me WAY back! Claude opened his shop when I was working next door at the Ridiculous Theatrical Company. He had a little crush on me and when my boyfriend would go up to grab my pre-show tea, Claude would send down Napoleons or some other goodies for me.

You have the best recipes and memory-lane trips on the web! Thanks!! (I’m getting revved up for your tomato and corn pie from a few years back. That’s my favorite summer recipe.)

Rhubarb lover here! Just made buttermilk coffee cake muffins this a.m., wouldn’t the addition of rhubarb have been wonderful? Will put this recipe on the “to bake” list. Now, I’m craving a rhubarb pie, uh oh!

I made some buttermilk rhubarb muffins a few weeks ago with a cinnamon sugar topping and was very disappointed because they were too sweet. I could barely taste the rhubarb and the cinnamon pretty much overwhelmed the rest of the flavors – not that there were many. I’m really looking forward to trying your recipe because it seems like it will really let the rhubarb shine!

I just made these last night and only made two tiny changes, one I used greek yogurt instead of sour cream and two I doubled it because it looked sooo damn good! AND THEY ARE AMAZING!!! Thank you for the recipe!

Don’t know where to start to say I loved this post.
Maybe it was the recipe, I’m always searching for good muffin recipes, after all.
Maybe it was the insight into a cookbook writing procedure, brilliant!

I put up a bunch of rhubarb earlier this spring (in the freezer) since I didn’t have time to play with it right as the semester was ending, but this is a perfect use for it. I think I can just scoop a cup out of one of my 2-cup bags and toss it in frozen!

I was about to ask you if you’d tried these with Greek Yogurt in lieu of Sour Cream but Faith beat me to it… think I’ll try it! I’ve been “smitten” with rhubarb of late as well! I’m with you, don’t like my muffins really sweet. And anything with streusel, YUM. When I make coffee cakes I always double the streusel as there can never be too much! Oh, and congrats on your Saveur recognition. Well deserved! Looking forward to your book whenever you get it done. I figure, the longer it takes, the better it’ll be with more wonderful recipes!

I am obsessed with breakfast. I totally get your dilemma. Breakfast is the one I would get stuck on too. I know it is going to be amazing. I am looking forward to the book, no matter when it gets here. Meanwhile, don’t worry, we’ll enjoy them on this space.

These are in the oven now and they smell wonderful! Can’t wait to taste them! Just wanted to point out that you forgot to mention the salt in the muffin instructions. I assumed it got mixed in with the dry ingredients. Thanks Deb, for a wonderful way to use up all the rhubarb I have!

I made these tonight for a brunch tomorrow (I’m also making your Sally Lunn bread again with the brown butter spread AND strawberry-rhubarb compote) and they. are. fantastic! The texture of the muffins themselves are just perfect, I can imagine just about any fruit in them and will probably use this recipe again and again. I used rhubarb from my own garden and honestly I think next time I might add another 1/2c of rhubarb. Delicious delicious! Everything I have made on this site has always turned out perfect and has tasted amazing. Thank you so much for your website!

Gah! Taunting me with rhubarb again! This looks yummy (not too sweet or guilt-inducing, yay), and I shall have to try it when I get a chance. I hope there are still fresh strawberries when I get to the States 2 weeks from Monday. It’ll be the earliest in the spring/summer I’ve been there in six years. I LOVE strawberries & rhubarb together but it’s IMPOSSIBLE to find rhubarb in China. If I didn’t like staying on this side of the law, I’d try to smuggle some baby plants back through customs in August.

I can’t believe it. I just bought rhubarb at my farmers’ market this morning! I haven’t been on smittenkitchen for a couple of days, and lo and behold, when I DO log on (incidentally, it was to find rhubarb recipes), there is a rhubarb recipe!

Superb.. I used 3/4 oat flour + 3/4 AP flour, and raspberries instead of rhubarb (none here yet) – the cake has a wonderful subtle nutty flavor that goes delightfully with the tartness of the fruit, and the texture is lovely. I can’t wait to try this with rhubarb.

Oh this is just cruel and unusual! I had an intense craving for a rhubarb muffin yesterday and wandered over to the bakery near my office where I had seen some just the day before only to find they had sold out. Thwarted! Crushed! And I had just gotten it out of my mind when I came and read this. And, all of my rhubarb has been turned into jam already! None left for baking! Uffdah. I guess I need to make another run to the market…

These are absolutely delish. I used (full-fat) plain yogurt instead of the sour cream and replaced 2 TBS of the butter with grapeseed oil in the batter. They came out great. I was afraid they might be too sweet (since I like the tartness of rhubarb) but they are exactly the right sweetness for me. Next time I might try adding walnuts.

Michele: I always freeze extra muffins in a zip lock bag. Just bake them normally and freeze them when they’re cool. You can take them out of the freezer a few hours (or the night before) serving them, or just heat them quickly in the microwave.

Breakfast is one of the most underestimated things. Please, more recipes!
Rhubarb is a very good friend om mine, never made muffins with before though.. Hopefully my greengrocers has some left for me to try them out!

I’ve never tried making a streusel topped muffin before…so I just had to try these even though I couldn’t find rhubarb at my grocery store. So I subbed frozen cranberries (2 cups frozen, then thawed them, then sliced them in half and smushed them a bit so they wouldn’t just collapse and leave holes in my muffins). Also I just used all-purpose whole wheat flour (subtracted about 1.5tbsp from the flour total so they wouldn’t be dry).
Wow. The contrast between the soft and not overly sweet muffin and the crunchy sweet topping is fabulous!

Mmmm…just sampling my muffins straight out of the oven!! I made mine with frozen rhubarb, since the rhubarb has not shown up in my garden yet this year, and I should have added a little extra flour, because they are a little too moist (ie: falling apart in my fingers.) Still SOO yummy and so soft, though, and not unbearably sweet either. Just right.

Thank you for yet another amazing recipe!!! I was nearly out of brown sugar (barely 1/4 cup…YIKES) I put 2 T of it into the Strusel, and the other 2 T into the batter. I added 4 fresh strawberries to the muffins to make up for some of the lost sweetness. It worked beautifully. And I added brown sugar to my grocery list.

Another vote for yogurt. I used Vanilla yogurt in place of the sour cream because I always have it in my house and I never have Sour Cream. They were amazing. Can’t stop eating them. On that note, I always use 1/2 milk, 1/2 vanilla yogurt in place of buttermilk when I make pancakes. Yum.

Alaska is months behind you guys, so I had to pay $8 for a cup’s-worth of organic rhubarb yesterday so I could make these! Based on the smell of thesein the kitchen, it will be so worth it! And to think that, in a month or so, people will be begging me to take it out of their yards!! I too used Greek yogurt. Needed a good bit more moisture, so I added a little milk.

I picked up some rhubarb at the farmers market yesterday and made these muffins this morning. The muffin part was delicious–tender, not too sweet, and mmmmmm the streusel–but I found the tart rhubarb flavor a little too bracing. I wonder if there’s some way to macerate it beforehand or otherwise sweeten it just a little? Also, I noticed when I was reading the recipe that the instructions don’t say when to add the salt. I assumed it got whisked together with the other dry ingredients and that seemed to work fine.

I made these this morning with 1/2 spelt flour and 1/2 apf (I had just run out of whole wheat) and used buttermilk in place of sour cream (why I have buttermilk on hand and not sour cream…I don’t know). They’re delicious–light, not too sweet but the tartness of the rhubarb isn’t overwhelming. I’ve been buying tons of rhubarb from the farmers market in Ft. Greene in order to drown my lack-of-asparagus sorrows (I got there at 8:30 yesterday morning and they were already sold out!) and these were a great way to use it.

Props for including a great rhubarb recipe that is not either strawberry-rhubarb compote or strawberry-rhubarb pie (as good as those are)! This offers more inspiration to be adventurous and change things up a little.

I made these for a brunch I hosted this weekend. I used the half whole wheat flour and half AP and they turned out perfectly! I really enjoy the flavour of rhubarb so I may up the amount next time, but in the mean time I made some rhubarb butter to go with the muffins and the went over really well (maybe next time strawberry butter). Thanks for the great recipe!

These turned out amazing! I made them as instructed with only one tiny exception–I substituted 1/4 c. of flaxseed meal for part of the whole wheat flour.
I do have a question, though–and I’ve had this question for other streusel muffins. Is there any way to store them overnight so the streusel mixture does not get too soggy on top? Any way to preserve that streusel texture past the first day?
Thanks!

The way to keep the tops of baked goods from going soft is to not store them in an airtight container. But then you risk the cake drying out more than it should so there’s no perfect solution. You can always rewarm them in an oven on the second day, which will re-crisp the tops.

Thanks – our rhubarb is going gangbusters and the crumble I made last night went lickety-split (with my 7 year old offering to finish it up, to help out).
I was about to google a rhubarb muffin recipe to diversify the pool of yummy things to make with rhubarb – can’t wait to try it!

This weekend my aunt came over to share and make a new rhubarb recipe! Yum. I have a little over a cup left.. Now the muffins are in the oven! Yummy! I cannot wait till I have space for a large garden with rhubarb!

I tried these marvelous sounding muffins but even after an additional ten minute baking time and the toothpick coming out clean, the muffin remained soggy around the rhubarb chunks. I am not a sophisticated cook so I ask, “Am I doing something wrong?”

I made these this weekend as we had purchased some rhubarb at the market and I had yet to use it. They were delicious!! I used all-purpose flour becasue I was out of whole wheat. The texture was perfect – not too dense but they had substance. They had just the right amout of sweetness to take the edge off the rhubarb but not kill it. I made 6 jumbo muffins and increased the baking time to 25 – 28 min and they came out perfect! Thanks for the wonderful recipe, it’s a keeper for sure.

I love this! I have some rhubarb but no strawberries and it needed to get used asap. Your blog is my first stop when trying to decide on a recipe because of the time and testing you put into your recipes, so thank you for that!
Anyhow, I totally forgot about your rhubarb muffins… We are having these for breakfast tomorrow!

Smitten Kitchen, thank you for showing me how to love rhubarb through your strawberry rhubarb crumble. It’s an annual tradition in my kitchen since you posted it. With the leftover rhubarb, I made these muffins yesterday. They were so good, but I wish I had used a little extra rhubarb so I could have some in each and every bite.

Deb has the trustiest recipes. These are perfect and delicious, I just made them. Excellently balanced between the very tart rhubarb and the sweet streusel. I usually have hard time sticking to a muffin recipe, I’m always changing things around, but I made this one exactly as posted and I’m so glad that I did.

These were delicious. I subbed in all white flour, and yogurt in place of sour cream (cooking in someone else’s kitchen) and they were still wonderful. I’m thinking of using a bit of oatmeal in the streusel next time – maybe buzzed in the blender – I think the texture would be good.

I just made my 3rd batch of these muffins. I live in Lancaster County, PA and we have a few rhubarb plants here on our farm. I’m always looking for things, besides pie, to make with rhubarb. I’ve been gifting these muffins to friends and family. Everyone loves them!! Thanks so much!

Wow these were fabulous! I have made so many things after only discovering your blog on Thursday (Homemade oreos, banana bread, mango slaw, and carrot cake cupcakes) and we have just loved every single one. I’m attempting the Braised Short Ribs on friday for a dinner party and i’m pumped! I’ve been wanting to make short ribs for awhile now!

Your blog is just so wonderful and I feel so so inspired by you and by it. I love hearing about your darling family and adventures in cooking. I’m still a young cook and this is all so very exciting to me! It makes me wish I could just quit my job already and spend all my days cooking!!

But you are the breakfast master! My all-time favourite breakfast is your sweetcorn buttermilk pancakes; with sweet or savoury accompaniments. I must have made them hundreds of times. Additionally, I will often reject a lunch venue that doesn’t serve all-day breakfast – second breakfasts are even better than the first, probably because we’re not so starved and awake enough to savour it.

Just checking in again to say: this recipe is a keeper! I did 1/2 ww flour & 1/2 white flour. Hubby got a look at the recipe and decided the muffins would suck because he saw “whole wheat”. Let’s just say he ate his words after he ate the muffins!

I’ve recently discovered that embracing Whole Grain opens a new world of food and flavors and will help extend my (all ready matured) shelf life. Then I’ve discovered rhubarb (I’m a city guy, new foods need to be pointed out to me) and now I’ve discovered you! Thanks for working so hard to provide delicious recipes and instructions easy enough for an alter esel like me to follow.

Perhaps I’ve imagined it, but I could swear that I made a recipe of yours at almost this exact time last year that was a rhubarb sponge cake. Did I dream it? I’ve tried and tried to find this recipe, but to no avail.

My mom loved this elusive cake last year and her 60th birthday is coming up and I would love to make it for her again! Plus, she has a plethora of rhubarb in her garden that is just itching to be eaten. Can you help?

Good luck with the book. I just visited my best friend who has a new baby, and I’m tired from just one day!

Anyway, I wanted to comment to let you know that I just made these muffins. Literally! Just ate my first one from the oven. I’m about to go for round two.

I haven’t baked/cooked with rhubarb much. {Like once before.} I went by the exact recipe, using white whole wheat pastry flour, but did have to substitute Greek yogurt for the sour cream. Mine was beyond expired in the fridge. They were still AWESOME muffins. {And I’m not a big fan of muffins.} I will be making them again. Yum!

These are AWESOME!!! I made these today with brunch for a couple of my friends and they were all gone!!! Thank you and I encourage you to keep up with breakfast! Its the most important meal of the day!

I was at the grocery store yesterday when I saw the rhubarb in the produce section, and scooped up a bundle, not entirely sure what I would be doing with it once I got home.

After a discussion with the boyfriend about what to do with the extra pizza dough we made, I hopped onto SK for a look at a breakfast pizza recipe I’d remembered seeing a while ago, and lo and behold, what catches my eye but this delightful recipe? I’d seen it just days before while perusing the site (my keyboard may need a drool-shield, by the way) and I’m sure the thought of rhubarb muffins took root in my brain.

These were really great. I absolutely love rhubarb, so it was a can’t miss for me. My kids, however, are still getting used to the tartness of it all, so they devoured the bread part of the muffins, but picked their way around the rhubarb. Next time I make it, I’ll toss the rhubarb with a little sugar and let it sit that way for 30 minutes or so, just to make them a bit sweeter in the final product.

Greetings from Down Under! Its coming into winter here so quite chilly… I made these today and they were delicious! I love rhubarb and think it’s hugely underrated so it’s great to have another recipe to use it in. They are lovely served warm and the streusel was the perfect topping.

Well – no rhubarb in the house this morning, but we did have some cherries from our neighbors! Made these muffins, and they came out SO great. I subbed yogurt for the sour cream and a little olive oil instead of butter. The texture is so delicate, and the topping is supper tasty! Thanks for sharing this!

These are great! Love the sweet and tart combination. I substituted buttermilk for the sour cream and used about half of the streusel. Probably could add a little more streusel to the batter, but it seemed too much to add on top.

Made these this morning and they were delicious. I love the tartness of rhubarb but my hubby and 3yr old aren’t as big of a fan as I am. The streusel topping gave it some nice sweetness. Thanks for the recipe.

ok, so i did this one last night for my 2 1/2 year olds tea party she is hosting later this morning…..i have never made this type of muffin, so i was surprised how doughy the batter was. (i did, however, only use all purpose flour so i’m not sure if that had something to do with it.) I did a double batch and had to do 3 batches of the streusel as i was a bit too generous on that front. I also found that I had to cook them about 25 minutes, but that could just be my oven.
They are very good – the tart is nice in the muffin. I feel upstaged by it actually, cause i like to be the only tarty thing in the house….

Made these the other day and they were fantastic! I used cut up rhubarb I had in the freezer (didn’t thaw, just tossed it in the batter). I think these would be great with blueberries too. Really tasty, healthy muffins and not overly sweet!

I’m on my third batch of these guys. Obviously they’re awesome. Tender, substantial and flavorful. For this last batch I used whole milk yogurt instead of sour cream (I ran out from the previous two batches) and they’re even lighter and fluffier. Thanks again, Deb!

These muffins were excellent. I didn’t have any wheat flour so I just used all-purpose, and the muffins came out great. Quick to prepare, great texture, and a nice subtle flavor. A muffin that isn’t sooo sweet & sugary that I can actually eat it for breakfast? Genius.

I wanted these badly, but was too lazy to go to the store, so I just used what I had on hand: AP flour, raspberries instead of rhubarb, and greek yogurt instead of sour cream. It worked perfectly…I’ll definitely make them again.

I just made this recipe and am adding it to my list of favorites! I love that the muffins are not too sweet and the rhubarb is the star of the recipe. The whole wheat flour makes me feel a little better about inhaling these. It’s health food, right?

HEAVENLY!!! I’ve only eaten one (still warm) and am already contemplating buying more Rhubarb. This recipe is going into my recipe library for sure. I made these with white flour (as that’s all we had) and German brown sugar which is the consistency of raw sugar rather than the smooth sugar I am used to. They turned out FAB.
Question: Do you know whether these would freeze? Baby arrives c.3 wks and am looking for recipes for the freezer.

LOVE!
I used 1/2 c buckwheat flour, 1c white (didn’t have whole wheat, wanted substance) and 1.5 c of rhubarb. I also made it in loaf form, as I can’t handle muffin tins (they never cook right for me).
It disappeared in about 2 hours. The second batch is cooling now, and, well, it doesn’t look long for this world.

My 92 year old grandmother sent a rhubarb muffin recipe from the local paper with instructions to bake and share. I should have stopped dead in my tracks upon seeing the 1.5 cups of brown sugar, but alas, anything for granny. Needless to say, there was nothing tart about those muffins, the reason behind anything rhubarb. I’m excited to try yours and hoping to pucker, at least a little!

these muffins are INCREDIBLE! I loved the wheat flour and it was the perfect amount! Then the surprisingly small amount of sugar and butter (I hate eating muffins that feel like they could give you a heart attack/diabetes before 9 am)! I ended up combining my rhubarb with about a heaping tablespoon of sugar and water on the stove for 5 minutes to soften/sweeten them up! Delish! Instead of sour cream I used honey vanilla greek yogurt! They turned out perfectly! SO moist! Can’t wait to experiment with this recipe using different types of fruit. If they turn out as perfect as these- I’ll never look at another muffin recipe again!

I finally used the rhubarb I bought over Memorial Day to make these muffins and they were delicious, but a day later are a little dry- wondering if I measuered a wet ingredient wrong (me?! doubtful!); left them in the pan a couple minutes too long when them came out of the oven; or was it the Bob’s Mill whole what pastry flour I used? I would use more rhubarb too and I used the green part of the stalk, is that ok?

PS- I love, love, love this site, when I was ill and unable to eat three years ago, I lived vicariously through your posts and pictures! Thank you! And your little munchkin is gorgeous, but as his mama, I think you know that ;)

At the farmer’s market on saturday they were practically giving away rhubarb. So I eyed this recipe a few days ago and woke up to thunder and lightening at 4:30am this morning.

What to do, but get up and make muffins to make to work? *grin* Perhaps it’ll help butter them up so I can take a nap later? I normally don’t mess with new recipes, but we have at least 30 people on our nursing staff, and at least 24 of them are willing to break their current diet, so I doubled the recipe. On top of that, I couldn’t think of a store open at 4:30 where I could buy sour cream, and I didn’t have plain yogurt so I used the Trader Joe’s honey greek yogurt and omitted half the granulated sugar (because everyone knows that rhubarb loves brown sugar). As if that wasn’t enough, I don’t have wheat flour lying around because I just graduated from grad school last week. Suffice to say, I’m super lucky that I had flour at all. After mixing everything up, I was pretty sure that it was my yogurt’s fault that the batter could use a smidge of something wet, so I put in a few tablespoons of milk. Since I’m addicted to cinnamon, I put an extra teaspoon in the batter.

Ultimately, they are amazing. The texture is incredible and the sweet meter is perfect for a breakfast muffin. I typically stick to the recipes that my mom has endowed me with… lemon raspberry, lemon poppyseed, blueberry, baked donuts, pumpkin chocolate chip, and apple sour cream. But rest assured, rhubarb has earned a spot in the mix! Thank you!

These were delicious, even though I forgot the 3T of sugar in the muffins! The whole wheat flour makes them really satisfying. The streusel crumbs came together beautifully, too. Glad to have another way to eat rhubarb for breakfast! Thanks!

what an amazing recipe! They are just out from the oven but I haven’t been able to wait. I substituted crème fraîche to sour cream because we don’t have it in France, but the flavour is just what I expected =) thank you so much for the recipe!

This recipe is definitely a keeper. The batter appeared to be dry but they turned out super moist. Many of my coworkers had never tried rhubarb so this was their first experience and they loved them. I thought they were the perfect amount of sweet – not too much but enough to balance the tartness. I will be making these frequently and also substituting in other fruits as the seasons change.

What a surprise! I just made these as blueberry muffins with lemon zest and lavender in the streusel rather than the other seasonings and I thought they would be heavy because the batter was so dense – but just the opposite. They are not at all heavy or too sweet and the blueberry lavender combo is wonderful. Yay!

Loved these. I’d never baked with rhubarb before (and actually, wasn’t sure if I’d ever eaten rhubarb) but this was delicious. I was worried because the batter was very thick–almost like a dough–but the resulting muffin was moist and delicious!

So, I made these last night and did not turn out as I was hoping. I subbed Greek yogurt for sour cream, but that seems like it worked out for everyone else. Trying to save some calories, I omitted the streusel…was that my big mistake? I didn’t make any other changes. I am not an experienced baker, but in my estimate, the batter was much more like cookie or even bread batter, and the muffins hardly rose at all. (I suppose it’s hard to tell from your photo how big those beautiful muffins are, but mine ended up just 1 3/4 inches high!) Thanks for any tips!

Hi HNR — They’re not the tallest muffins but the batter is completely intentionally thick. The secret of cake-like batters is that if you don’t want fruit to sink, you need a thick batter. If you’re skipping the streusel next time, however, you can definitely put more batter in each cup.

I’ve made these muffins 5-6 times now, as they’ve also become a favorite of my husband (usually not a fan of muffins or sweets). We live in Japan, where certain ingredients are hard to find, so I substitute plain yogurt for the sour cream and use 1 cup whole wheat flour and 1/2 cup “soft” white flour. (Thank you so much, by the way, for providing measurements in grams!) Love the tartness of the rhubarb but sometimes have to substitute frozen strawberries, in which case I use slightly less yogurt. I usually double the cinnamon in the streusel. These muffins are always moist and tender inside, appealingly crunchy on the outside, not too sweet, and totally delicious.

Lovely Deb, what would I do with you:) I whipped these up for some house guests this morning, using pears and walnuts in place of rhubarb. They are the best muffins EVER. Thank you Deb for being my go-to gal for … well, pretty much everything!

I made these yesterday. It was my first time working with rhubarb at all. I thought the muffins were amazingly delicious and tasted just the way you described them in the post. As for the rhubarb, I was also really blown away by the lemony-tartness and vibrant color. Now I can’t wait to find another rhubarb recipe. I’m thinking about that Big Crumb Coffee Cake. It looks so good! Thank you so much, Deb

My family is OBSESSED with these. I have to admit, we’re bit rhubarb fans so after the first batch I’ve started doubling the rhubarb. Might sound crazy, but for me the more fruit (or is rhubarb a veg?) in my muffins the better. My cousin is so crazy for them that now that rhubarb season is over he is absolutely intent on finding me some anyway. I am crossing my fingers that he can …

I’ve made these twice now, but not yet with rhubarb – first time with blueberries and this time with two bananas. They turned out surprisingly light – even almost delicate in texture, which was a nice surprise. Tonight I did not have enough butter so I subbed what was lacking with safflower oil and they still turned out great (with smashed bananas). The sweetness was perfect with the bananas but I wanted a little more sweet with the blueberries. This is a great versatile recipe.

We always have rhubarb in our freezer, so I fixed up a batch of these right before a play group date. Everyone LOVED them. Major hit with the mom’s for having whole wheat flour in them, but sweet enough for the kids to love! I will be making more of these in the future! Thanks again Deb. I can always count on you :-)

Not sure if I replied to this post last year when I originally made these muffins but I prepared them again last night and wanted to thank you because they are so good. Not only is it easy to prepare but they taste great. I love having a rhubarb recipe that highlights just rhubarb and doesn’t contain strawberries or another fruit and this one fits the bill nicely. The only modification to the orignal recipe was to replace about 1/2 of the sour cream with non fat greek yogurt as I did not have a full 3/4 cup of sour cream. Even my rhubarb fearing husband loved them. Thanks again!

Thank you so much for posting this recipe, they turned out amazing, best muffins ever! After a string of baking misses I was floored at how good these muffins are, so happy I have enough rhubarb left to make a second batch! I made a few modifications: used regular flour, added a bit of almond extract and used vanilla hemp and rice milk instead of sour cream. I also held all the streusel for the top, omitting the nutmeg (too overpowering for me) and added in chopped pecans. Next batch I’m going to add in a pinch more sugar, as out of the oven they seemed to need more but next day warmed up they seemed better. These are as good as or better than the rhubarb muffins I got from Magnolia Bakery last week!

We just had these for breakfast. So moist and yummy. I replaced the butter in the batter with oil (left the butter in the topping!) and replaced the sour cream with greek yogurt. May have cut a few TB of sugar out also… YUM!

Hello Deb,
Rubarb season once again, but this year we are new vegans so I subbed orange juice for sour cream and olive oil for butter. No eggs! Walnut pieces to add protein and the streusel topping is only cinnamon sugar today. Baking times may vary when improvising but your recipes are a splendid springboard for trying different directions!
Thank you for the glorious website, cookbook and slice-of-life.
E.
PS The muffins are forgiving and co-operated nicely despite changes to vegan :)

Can you use whole wheat pastry flour in place of the white whole wheat flour in the streusel? I wasn’t sure, so used all white flour in the streusel. Delicious, but want to get in as much whole wheat as I can without sacrificing taste or texture.

I made these with a few substitutions: Greek Yogurt for the sour cream, whole wheat pastry flour, almost 100%, and I added almost half a cup of ground flax. I had a bite of my husband’s and think they are perfect. Sweet enough to be delish and healthy enough for breakfast on the go. Thanks!!

Oh my these are delicious! I really appreciate the tart little rhubarb pieces in the muffin and that the muffins are not too over the top sweet. With a lot of rhubarb in my fridge, I turned to Smitten Kitchen and have found a treasure trove of rhubarb recipes that all look delicious- thank you!!

Just ate one straight from the oven (almost). Delicious! I used 1 cup white spelt flour instead of w/meal. I had to add a touch of milk because my mix was a bit dry (the sour cream I used was very thick – I used 50% reduced fat. The end result was a lovely light muffin, just sweet enough to balance the tartness of the rhubarb. I still have some topping left-over. I will just have to make another batch! Many thanks for a delicious recipe.

I’ve never commented on your blog, but I had to on this! I know it is an older recipe, but I just saw it and made it because we have access to a lot of rhubarb (I know…we are late. We live in Alaska…things are just that way here). Anyway, I have made it three times in two weeks and my husband, who doesn’t usually like rhubarb, just brought home a huge pile of rhubarb so I can make some more. These are delicious! Thanks!

Just made this recipe and it was delicious! My 7 yo daughter has diabetes, and we used 1/4 c almond flour instead of white flour for the streusal, and all whole wheat flour for the cake, and used 2 c rhubarb (we had lots!). With these modifications, total carb count per muffin this way was 28 gm (Ours made 16 muffins, but it was 448 gm for entire recipe, so just divide by number of muffins you maKe). Thanks!

Would you be able to easily insert your method for making streusel that you talk about in your big crumb coffee cake into this recipe? I always have to search for the other recipe when I make this one. (The advice I’m talking about is the mix the sugar and butter first and then add in the flour).

First, the tinkering: I made these with barley flour instead of WW, and coconut oil instead of butter. I used thawed rhubarb (drained the juices off) and whole milk yogurt in place of the sour cream.

Second, the review: I pulled these out of the oven at 9:45 and it’s now 10 pm and I’ve already eaten two (as has my rhubarb-averse husband.) After the first muffin, he marveled “This is the only rhubarb recipe (besides that Martha Stewart upside-down rhubarb cake) I’ve ever liked.” I agree, this is a delicious muffin. (You should check out the Martha Stewart cake though, it’s my favorite rhubarb recipe.)

Made these last night with a few changes – and my coworkers have gone crazy for them! I used coconut oil (1:1 for butter) in the batter, added equal amounts of strawberries (the key was soaking the strawberries and rhubarb in a little bit of sugar before folding into the batter), and used 1/4C whole wheat pastry flour and a 1/4C of oat flour to add a little more fiber. These were amazing and have been added to my baking request list! Thanks for the inspiration!!

I made these into mini-muffins with leftover rhubarb I had from making your strawberry-rhubarb pie (Oh tangy, sweet heaven! Be still my heart.) and I now have a lot of happy coworkers. I ended up with 30 mini-muffins and needed a tiny bit more topping. They also took about 11 minutes in my oven. You have made me a rhubarb believer and as long as my local farmers’ market has the stuff, I will keep coming back to try more of your recipes. Thank you!

this has become my go-to base muffin recipe. i’ve used apple instead of rhubarb. swapped the white-wheat mix of flour for all spelt. switched out sour cream for yogurt when that’s what’s in the fridge. upped the streusel or skipped it entirely. added herbs and spices and nuts– toasted fennel and black pepper with almonds in the best rendition (sans streusel). today, back to rhubarb fresh from the farm with rosemary, black pepper, and spelt flour. in short: it is wonderful every time and never fails. thank you!

I am just wandering through your archives (one of my favorite work-delaying tactics) and I read about your troubles putting the breakfast section to rest for your cookbook. I just would like to testify that all the fussing in the breakfast section was worth it! You mention specifically “still pulling pancakes out of the oven”– if you are referring to the Gingerbread Spice Dutch Baby, it was sooo worth including. My husband requests them almost every weekend, and we have simply dubbed them “Oven Pancakes.” They’re great with jam or jelly and even Almondella (I tweaked your peanutella recipe with Almonds). Thank you for sharing your recipes, the Hall Household loves them!

Made these a bunch of times. i’ve also subed the sour cream for plain/vanilla yogurt when i dont have sour cream and this time used apples. these always turn out delicious, and the strudel is scrumptious! mmmm!

Just made these yesterday – they came out great! Swapped in plain greek yogurt instead of the sour cream. The batter was very very thick…I was surprised but they came out perfectly! Thanks for a great recipe!

I just finished making these and noticed that in the muffin section it does not specify when to add the 1/4 tsp salt (though I assumed to incorporate it with the rest of the dry ingredients). They’re in the oven now and smell delicious! Thanks for a great blog and cookbook!

I just made these with a couple of modifications & they turned out quite good. I didn’t have whole wheat flour on hand, so I used 3/4 cup of white flour, 1/2 cup oat flour, 1/4 cup of wheat bran. I didn’t have sour cream so I used 1/2 cup of whole milk and 1 smashed banana, and 1 T of lemon juice. They came out pretty moist (might be my rhubarb or the addition of the banana), so I might reduce either the milk or the butter next time. The streusel really puts these over the top, so I wouldn’t recommend skipping it – the effort is totally worth it. I used the oat flour in the streusel as well, but might try whole oats next time instead, just to be fancy.

I just made these and they are amazing! I had low-fat yogurt on hand so I used that, and they still were awesome, moist, and fluffy. This might be my go-to standard muffin recipe in the future. Thanks so much for posting this!

I just made these muffins, and they were simply perfect. Everything I like in a muffin: light and fluffy, barely sweet, a bit of crunch (thanks to the streusel on top) and healthy enough for a guilt-free snack. For those who are wondering about lactose-free substitutes, I used soy milk mixed with apple cider (see https://veganfoodaddict.wordpress.com/tag/how-to-make-vegan-buttermilk/), which is often used as a substitute for buttermilk. It’s thinner than sour cream, but it worked perfectly.

Other substitutions: since I don’t have white whole wheat flour, I used whole wheat flour for the streusel and half white, half whole wheat for the muffin (3/4 cup each).

Made these last night to take to my daughter’s preschool for Teacher Appreciation Day.Used rhubarb from the garden, buttermilk in place of sour cream, and couldn’t track down our whole wheat flour stash so used all white. Hubby test drove and said they were terrific. Look forward to making another batch and trying one myself!

I just made these over the weekend and they disappeared quickly! I did a gluten free version using almond flour sub for the whole wheat and regular gf flour for the remainder. No one knew the difference! Another KEEPER!

My husband loves rhubarb so I knew I had to make these when I saw the recipe. So glad I did. The muffins turned out delicious. The muffin was tender and the rhubarb just lent a bit of tartness but not too much. Perfectly balanced. I will definitely making these again and again and again………..

Made these (without the streusel, to keep my breakfast less sugary), to help use up some of the rhubarb our plant produces. They make a great breakfast, not too sweet, but more exciting than my regular plain, microwaved oatmeal.

I also made a batch (with streusel) to give away, but didn’t sample one. I’m told they were good too, but does anyone ever tell you the muffins you just gave them *aren’t* good?

I didn’t have sour cream or yogurt, so I used milk with a tablespoon of vinegar to make “buttermilk”.

There were already so many comments similar to mine, it’s hardly worth posting, but I just wanted an excuse to use the new “I made this” checkbox.

second or third time i’ve made this! i think this recipe is pretty forgiving for increasing the rhubarb since the bunches I get in my CSA always are more than what the recipe calls for. this time I think I used about 1 1/2 cups maybe even more. the rhubarb sort of disintegrates into the muffin and since it is lovely and not too sweet, extra tartness is great! i used white and whole wheat pastry flour. i’m always looking for more “breakfast appropriate” baking.

I made these this morning for breakfast. They were delicious and very easy. I had probably 2 cups of rhubarb in there and the recipe coped well. Next time I might up the sugar content of the muffin by a tablespoon. But my fussy 5 year old loved them just the way they are.